Perfect Chocolate Chips

I think any person who bakes even remotely in their life, will always spend at least two tries trying to find the perfect Chocolate Chip Cookie recipe. I can’t even remember how many different variations that I’ve attempted.

Well, now your search is over. Seriously… throw out all the other recipes and write this one down where you aren’t going to lose it. It’s simple, versatile, and will come out perfect no matter if you prefer your cookies crispy or chewy. I’m telling you… this is the only recipe you will ever need from now on.

Difficulty: Easy

Ingredients

• 1 3/4 CUPS – all-purpose flour
• 3/4 TSP – baking soda
• 1/4 TSP – salt
• 3/4 CUP / 1 1/2 sticks – unsalted butter, softened
• 1/2 CUP – granulated sugar
• 1/2 CUP – light brown sugar, firmly packed
• 1 – egg
• 1 TSP – vanilla extract
• 12 OZ / 1 PKG – semi-sweet chocolate chips
  *ANY chips will work so long as they are a full 12oz package. Chunks, Reese’s chips, Andes chips, butterscotch… you get the idea…*
• 1 CUP – chopped nuts of choice, OPTIONAL

1. Preheat oven to 375ﾟF.
   *Baking tip: Always preheat your oven before you begin prepping ingredients. This gives the oven time to reach the desired temperature and circulate the desired degrees. Allow it to warm 10-15 minutes once it “reaches” temperature so that the oven will be fully warmed.*
2. Mix flour, baking soda and salt in a medium bowl; set aside.
3. Beat butter and both sugars in an electric mixer on medium speed until light and fluffy. Add egg and vanilla extract. Beat well until fully incorporated. Slowly beat in flour mixture. Stir in desired chocolate chips by hand. Drop by tablespoon-fulls onto ungreased cookie sheets. (Vary size slightly of balled dough for smaller or larger cookies.
4. Bake in preheated oven for 11 to 13 minutes. Allow to set on cookie sheet 1 minute, and remove to wire racks to cool completely.
   *For chewy cookies, remove after 10 minutes. Cookies may appear a little underdone, but once set to cool will firm to soft, chewy perfection. For crispier cookies, remove after 12-13 minutes. Watch after 11 minutes to make sure they do not over cook. Cool completely.*

- Transfer to air-tight containers for storage as soon as cookies are completely cooled. This will prevent chewy cookies from becoming tough and crispy cookies from becoming stale.
- Dough can be frozen in pre-shaped balls in a sealed bag up to 1 month.